Soak the dried peas overnight or for 6 to 8 hours,

In a pressure cooker add the soaked peas with 2 cups of water, salt and haldi powder and pressure cook for 15 mins after the pressure has built up.

Open the lid of the cooker and check the consistency. The peas soak a lot of water. So you might have to add some water to make it a sauce like consistency.

Keep on slow flame and let it cook till it starts boiling.

Add the chopped onions, tomatoes, chilli, coriander, ginger and add the lemon juice to the boiled peas. Let it cook for 2 mins and put off the flame. Add the chaat masala. Your Ragda is ready!

Boil, shell and mash the potatoes.

Add the chopped onions, chopped coriander leaves, boiled green peas, grated carrots, green chilli, salt, bread crumbs, red chilli powder, black pepper and mix it all properly.

Make small cutlets with this dough. You can give them any shape.

Shallow fry these cutlets on a nonstick pan till golden brown.

In a nice plate keep 2 pattice, add 2 tbsp hot Ragda on the pattice. Add green chutney and imli chutney on top and garnish well with chaat masala and coriander leaves.